EVERIE Collapsible Hinged Sous Vide Container Lid for Anova Culinary Precision Cookers

Hey, guys! back again to review a pretty cool product for all you sous vide home cooks out there! especially if you’re the kind of sous vide cook that loves really long cooking times. I cook a lot of tougher cuts very often and as you know,  three, four days in a water bath is pretty standard to the point where water evaporation actually becomes an issue. I usually just add some water to the tank every morning and move on… but yeah, it’s kinda wasteful, not efficient. So the EVERIE guys came to my rescue and sent me a couple of cool lids that fit the popular Rubbermaid containers and my ANOVA circulators. They also sent me one of these containers. It’s not even my birthday! which btw it’s coming up. 

I decided I’d test the EVERIE lids by cooking chuck to medium rare which requires about 3 days at 55C or so. I won’t go into the details of how to cook sous vide here. I’m assuming you’re familiar with the technique, but if you’re not, drop me a line! I love to talk about this stuff. 

Product review: EVERIE Collapsible Hinged Sous Vide Container Lid for Anova Culinary Precision Cookers

After 3 days of non-stop cooking using the lids, water evaporation was not enough for me to need to refill the containers. Not a single drop. Condensation would build up on the lid and drip back down to the tank as expected. I believe though perhaps, cooking times of over four days might require a small water addition just as expected. The quality of my sous vide cooking process has been improved this product.  

Product review: EVERIE Collapsible Hinged Sous Vide Container Lid for Anova Culinary Precision Cookers

The lid closes snugly on the container which is great. And it is sturdy enough that I can place a few things on top of it. Nothing heavy but still, it’s great to have that extra counter space regained. 

What do I think of these lids:

In a nutshell, they rock, especially if you’ve never used anything to reduce evaporation over long cooking times. 

There are a few ways to minimize evaporation during long sous-vide cooking periods. Like I previously said, I usually add back some water when needed. I’ve tried serin wrap over the container which kinda works ok, but it’s messy. I’ve never tried the “ping pong” balls but I’m sure they work well and they can be used in any size/shape container but nothing as convenient or efficient as a lid that fits your cooking container and your immersion circulator perfectly well.  They have lids for the anova and joules cookers, so you have options there too. 

Come check out this great sous vide lids here at Amazon! And happy sous vide cooking guys! Let me know if you have any questions or comments! As usual, leave ’em in the comment section. Cheers!  

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    1. hi Angie! I haven’t tried the SV balls yet but I’ve considered it. I agree, the fact that the container size or shape is irrelevant makes them a great choice. Do you cook for very long times?

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